Tổ trưởng nhà hàng (Restaurant Captain)

*Main duties:

- Ensure restaurant operating efficiently, contribute to the achievement of the restaurant's revenue and service quality goals.

- Organize and prepare for daily checking, tools control, and others internal communications.

- Manage staff performance, including staff's appearances and quality of provided services. Be responsible for staff training to enhance the service's quality and customer satisfaction.

- Conduct pre-shift briefings, update customer satisfaction daily, review and update information from other departments, and synthesize customer requests.

- Manage the quality of table setup, restaurant layout daily.

- Monitor the entire quality of service, working time, work schedule and the activities of service attendants.

- Other duties as required by F&B Manager

- Employees are entitled to social insurance, health insurance and other benefits as prescribed by law

- Uniforms and meals are provided in shifts

- Consider annual salary increase based on working capacity and seniority salary bonus

- Minimum 2 years of experiences in F&B industry

- Communicate fluently in English and can confidently communicate with foreign customers.

- Always prioritize customers and have customer orientation mindset.

- Sincere, enthusiastic and passionate about the F&B industry

- Knowledge of various computer programs and software (Microsoft Office, restaurant management software, POS)

- Bachelor's Degree in Hotel and Restaurant Management or equivalent is an advantage

- Always update about current culinary trends

- Skills in assigning and delegating tasks; Ability to train and guide junior staff in order to enhance the team's performance efficiently.